The Optimization Of The Technological Conditions For The Production Of Buckwheat Cheese

Duck Duck bowl cheese is a traditional dairy product in my country.It blends wine and milk with unique flavor and mouthfeel,and is made by traditional techniques.Jiangmi wine is fermented by Jiuqu to make Jiangmi wine.After filtering,Jiangmi wine is added to milk in a certain amount to make buckwheat cheese.However,the current market and production of buckwheat are still limited to a small range of manual workshops.The reason is that during the process of making buckwheat,it is easy to be affected by many factors,such as heat treatment conditions,curd temperature,curd time,and the amount of Jiangmi wine added,which will cause the buckwheat to fail.In this study,the buckle bowl cheese under different production process conditions was used as the research object.The national standard method was used to detect the physical and chemical indicators of the samples.The full texture analysis method was used to analyze the texture characteristics of the samples.The solid phase microextraction-gas chromatography-Mass spectrometry(SPME-GC-MS)analyzes the flavor substances of the samples and performs sensory evaluation analysis on the products.Through single factor and response surface test,the technological conditions for the production of buckwheat are optimized.The results show that the p H,titratable acidity,water holding capacity and quality characteristics of the buckwheat are different under different production techniques and conditions.When the heat treatment temperature It is 80.8?,heat treatment time is 15 min,Jiangmi wine dosage is 8.1%,curd temperature is 44.7?,curd time is 10.1 h,skim milk powder dosage is7.0%,sugar dosage is 5%.The best process technical conditions for making bowl cheese,and the texture characteristics of the buckle bowl made by the best process technical conditions are: hardness 116.46±0.15 g,absolute viscosity 79.53±0.12 g.sec,elasticity 0.94±0.03,Cohesion 0.42±0.02,adhesiveness 48.54±0.04,chewability45.83±0.06.Through the use of SPME-GC-MS,a total of 28 volatile substances weredetected from the buckwheat,and each compound had its own flavor characteristics.